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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER GREEK RECIPES |
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INGREDIENTS: |
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2
tsp.
lemon juice
PAROS - SIFNEOS
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1
Tbs. olive oil
TELHINIA Organic
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2
Tbs. water
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1
tsp.
dried Greek oregano
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4
small russet potato,
peeled, cut in half
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kosher coarse salt, to
taste
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freshly cracked black
pepper, to taste
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INSTRUCTIONS: |
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Preheat oven to 325
degrees F.
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Whisk lemon juice, olive
oil, water, and oregano
in a small bowl to
blend.
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Toss potatoes with
vinaigrette in a small
roasting pan.
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Season potatoes with
salt and pepper.
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Cover pan with foil and
roast potatoes until
tender and golden brown,
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Turn occasionally,
for about 45 minutes.
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Using a solid spatula,
loosen potatoes from
baking sheet to prevent
sticking.
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Serve.
ΚΑΛΉ ΌΡΕΞΗ
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| Source:
Rabbi Alan Ira Silver |
!בתיאבון
BON APPETIT!
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KOSHER DELIGHT MAGAZINE
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